Mongolian Beef

mongolian_beef marsfoodservices image


  • 1 cup BEN’S ORIGINAL™ INTERNATIONAL GRAINS™ Jasmine Rice, prepared
  • ¾ cup cornstarch
  • ½ cup water
  • 1 tablespoon vegetable oil
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons garlic, minced
  • 1 cup water
  • 1 cup soy sauce
  • 1 ½ cups dark brown sugar
  • 2 pounds flank steak
  • 4 green onions, bias-sliced
  • 2 tablespoons toasted sesame seeds

Mongolian Beef

Makes: 4 servings

Soy, ginger and brown sugar marinated flank steak with toasted sesame seeds and chopped scallions with fragrant BEN’S ORIGINAL™ INTERNATIONAL GRAINS™ Jasmine Rice


  1. Make a slurry with ¼ cup cornstarch and some water. Set aside.
  2. Heat oil in skillet. Add garlic and ginger and cook until fragrant, quickly followed by adding the water, soy sauce and brown sugar. Whisk the slurry into sauce. Bring to a boil, remove from heat and set aside.
  3. Preheat fryer to 350ºF.
  4. Slice the flank steak against the grain into ¼-inch slabs. Dredge lightly in reamining cornstarch and let sit for fifteen minutes.
  5. Deep-fry steak for two minutes or until crispy. Remove from oil and set aside.
  6. Assemble: Toss steak and sauce together, plate them and garnish with sliced green onion. Serve with a side portion of rice garnished with the sesame seeds.